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Unread 10-23-2011, 03:47 PM   #61
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Unread 10-23-2011, 03:50 PM   #62
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I'm used to "medium" chicken, too. At first I was not too sure, but when I lived in Hong Kong, it was often served where the joints would be bloody. I got used to it and now I quite like it that way. Most people I know though, especially here on the forum would not eat it.

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Unread 10-23-2011, 03:52 PM   #63
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Michael,

What say you about the bloody chicken question?
I'd say you better click on this link if you don't know why.

http://tinyurl.com/3bdg3yx
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Unread 10-23-2011, 03:55 PM   #64
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I think he is saying "If chicken were, by some miracle, suddenly safe to eat rare, would you?
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Unread 10-23-2011, 03:57 PM   #65
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I think he is saying "If chicken were, by some miracle, suddenly safe to eat rare, would you?
And I'd say nice strawman.
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Unread 10-23-2011, 04:13 PM   #66
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And I'd say nice strawman.
Michael,

A strawman argument would be, You prefer your beef rare, therefore you prefer your chicken rare. Nobody claimed that.

I simply asked you a question....if salmonella was not an issue, would you prefer chicken that is rare?
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Unread 10-23-2011, 04:17 PM   #67
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Quote:
Originally Posted by tortaboy View Post
Michael,

A strawman argument would be, You prefer your beef rare, therefore you prefer your chicken rare. Nobody claimed that.

I simply asked you a question....if salmonella was not an issue, would you prefer chicken that is rare?
At this point I would say
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Unread 10-23-2011, 04:26 PM   #68
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Quote:
Originally Posted by SmokinAussie View Post
I'm used to "medium" chicken, too. At first I was not too sure, but when I lived in Hong Kong, it was often served where the joints would be bloody. I got used to it and now I quite like it that way. Most people I know though, especially here on the forum would not eat it.
This has everything to do with safety, not preference. The way chickens are processed, 1 in 3 are contaminated with salmonella. In other countries, they are not processed the same way and you have a much lower chance of getting ill (on the order of 1:10,000). Eating rare and medium rare chicken is common in much of the world, but not in the USA where we have high-technology processing to spread the contamination everywhere . When we started exporting chicken outside our borders, many people got ill and died. I eat duck rare and have no problem with that (it is not processed the same), so I don't think I'd have any problem eating chicken rare or medium rare.
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Unread 10-23-2011, 04:28 PM   #69
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This has everything to do with safety, not preference. The way chickens are processed, 1 in 3 are contaminated with salmonella. In other countries, they are not processed the same way and you have a much lower chance of getting ill (on the order of 1:10,000). Eating rare and medium rare chicken is common in much of the world, but not in the USA where we have high-technology processing to spread the contamination everywhere . When we started exporting chicken outside our borders, many people got ill and died. I eat duck rare and have no problem with that (it is not processed the same), so I don't think I'd have any problem eating chicken rare or medium rare.
Gore,

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Unread 10-23-2011, 04:39 PM   #70
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Gore,

You can't be in the club either.
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Unread 10-23-2011, 04:43 PM   #71
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I want in the club. But only so I can get kicked out.
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Unread 10-23-2011, 04:47 PM   #72
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For those who prefer steaks medium well or well done, what is it that makes that your preference?
Hi!

I can answer that easily. For me -- it's the taste of the blood first, that taste grosses me out to no end. You know how blood has that metallic taste? I taste that in bloody meat. Like licking a hammer or the back of a cast iron frying pan. Second, my mouth finds a medium steak a lot chewier than a well done steak. Third, the look of the pink and 'the idea' of it not being cooked through is a turnoff. I really love well done steak. I love the charcoal taste, I love the well-done texture, I love the juiciness -- I find my steak has all that if it's taken off the grill around 170'F. Since joining this forum I've learned a lot about cooking meat and I've just started taking it's temperature before removing it from the heat. I make way better steaks now thanks to my brethren, I don't have so many pink ones to give my partner to eat for me and I don't make 'too overdone hard ones' anymore, either. There is a big difference between a 170'F steak and a 190' or 200'F steak though I'd rather eat a 200'F one over a 150'F.
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Unread 10-23-2011, 04:53 PM   #73
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Hi!

I can answer that easily. For me -- it's the taste of the blood first, that taste grosses me out to no end. You know how blood has that metallic taste? I taste that in bloody meat. Like licking a hammer or the back of a cast iron frying pan. Second, my mouth finds a medium steak a lot chewier than a well done steak. Third, the look of the pink and 'the idea' of it not being cooked through is a turnoff. I really love well done steak. I love the charcoal taste, I love the well-done texture, I love the juiciness -- I find my steak has all that if it's taken off the grill around 170'F. Since joining this forum I've learned a lot about cooking meat and I've just started taking it's temperature before removing it from the heat. I make way better steaks now thanks to my brethren, I don't have so many pink ones to give my partner to eat for me and I don't make 'too overdone hard ones' anymore, either. There is a big difference between a 170'F steak and a 190' or 200'F steak though I'd rather eat a 200'F one over a 150'F.
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Unread 10-23-2011, 05:17 PM   #74
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To each his own. But I don't get why the rare and medium well crowd is so militant.

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Did I really write that or was that some Mod Magic? Too Funny. I totally meant to write rare and medium rare crowd...
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Unread 10-23-2011, 05:21 PM   #75
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Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?

I don't like the squishy, stringy texture of rare. I like it better when the center has just started to firm up. I will agree the flavor can be better, especially when compared to well.
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